Search results
-
Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
-
3lb beef brisket going in today.
Ryan Yea it’s corned beef brisket! Not my favorite kind of brisket, but it’s better than eating crayons…lol- Jgettyusmc
- Post #18
- Forum: Blowing Smoke Around the Smoker.
-
3lb beef brisket going in today.
Sorry, posting this later than expected… Turned out with good bark, good flavor, just not as much moisture in the meat as I had aimed for, it’s not dry, it’s just not juicy. But over all, I’m fairly pleased!- Jgettyusmc
- Post #16
- Forum: Blowing Smoke Around the Smoker.
-
3lb beef brisket going in today.
The first pull, and wrap…- Jgettyusmc
- Post #8
- Forum: Blowing Smoke Around the Smoker.
-
3lb beef brisket going in today.
Here’s the set up! Have any of you tried these white oak woodford reserve bourbon barrel chunks yet?? I’m excited to see how they do! Thanks for all the good input so far! Keep the conversation goin!- Jgettyusmc
- Post #7
- Forum: Blowing Smoke Around the Smoker.
-
3lb beef brisket going in today.
Doing a 3lb brisket… only my second time doing brisket so I’m a bit of a FNG…. So any and all advice is welcomed! As well as questions or stupid comments lol all welcome here Real quick run through of my plan. Coating it with oil, salt and pepper Cooking at 225 Spay it every hour or so...- Jgettyusmc
- Thread
- Replies: 19
- Forum: Blowing Smoke Around the Smoker.
-
Tips for todays pork shoulder
Still plenty left! Stop on in- Jgettyusmc
- Post #24
- Forum: Blowing Smoke Around the Smoker.
-
Tips for todays pork shoulder
Here’s the actual ingredients…it’s heavier than vinigar based but lighter than Memphis style sauces…sweet, savory….we love it! Definitely worth a try for all!- Jgettyusmc
- Post #23
- Forum: Blowing Smoke Around the Smoker.
-
Tips for todays pork shoulder
Thanks so much! I do have a vinegar based sauce on this one. Other times I’ll use a Havana sauce by Earnest Hemingway that we find to be really good mixed with the juice..- Jgettyusmc
- Post #19
- Forum: Blowing Smoke Around the Smoker.
-
Tips for todays pork shoulder
Just the red ones lol- Jgettyusmc
- Post #18
- Forum: Blowing Smoke Around the Smoker.
-
Tips for todays pork shoulder
- Jgettyusmc
- Post #15
- Forum: Blowing Smoke Around the Smoker.
-
Tips for todays pork shoulder
What kind of times do you suggest for the rests… I usually let it just sit unwrapped for 15 min or so before slicing or breaking it down in any way….would love to hear more about covered and uncovered rests!- Jgettyusmc
- Post #12
- Forum: Blowing Smoke Around the Smoker.
-
Tips for todays pork shoulder
Hope you are doing well! From Shenandoah valley of Virginia- Jgettyusmc
- Post #10
- Forum: Blowing Smoke Around the Smoker.
-
Tips for todays pork shoulder
Any tips on getting a really good crust going on for the last half of the cook??- Jgettyusmc
- Post #9
- Forum: Blowing Smoke Around the Smoker.
-
Tips for todays pork shoulder
It is pushing through the stall right now, smelling up the entire Shenandoah Valley of Virginia! Justin- Jgettyusmc
- Post #7
- Forum: Blowing Smoke Around the Smoker.
-
Tips for todays pork shoulder
Thank you! I’ll post some more pictures here in a while- Jgettyusmc
- Post #5
- Forum: Blowing Smoke Around the Smoker.
-
Tips for todays pork shoulder
I feel very welcome already! Can’t wait to share and learn!- Jgettyusmc
- Post #4
- Forum: Blowing Smoke Around the Smoker.
-
Tips for todays pork shoulder
- Jgettyusmc
- Thread
- Replies: 23
- Forum: Blowing Smoke Around the Smoker.
